"This is a wonderful, forward-looking book. It's not only filled with fantastic recipes that you can cook by rote, but also with new ways of looking at your ingredients. It will make any one's cooking more efficient and, most importantly, more delicious."

- Daniel Patterson, chef-owner of COI restaurant

Photo credit: Clay McLachlan

Root-to-Stalk Cooking is a newly released cookbook featuring more than 65 delicious recipes that make use of the parts of vegetables that typically get thrown away. The cookbook has gorgeous photos and creative tips for making the most of seasonal ingredients. We're excited to give away this beautiful cookbook to one of our CSA members!

Photo credit: Clay McLachlan

"My own love of vegetables grew when I became a staff food writer for the San Francisco Chronicle, where I’ve had the opportunity to interview countless chefs and farmers who share a passion—sometimes extreme—for vegetables."

Tara Duggan is a James Beard award-winning journalist and cookbook author. She has written for The San Francisco Chronicle since 1999, and has published work in the New York Times, Chicago Tribune, Denver Post, Toronto Star, Shape, California and The Bay Citizen. As a food writer and recipe developer, she covers home cooking, restaurants, food trends, sustainable agriculture and food policy, all with a Northern California focus.

No purchase required. Limit one entry per person, please. Entries will close on Tuesday, August 27th, at 8:00 am. Winners are chosen by Random Number Generator and announced on our blog on Tuesday, August 27th.

Thank you to everyone who participated! It is very encouraging to read your comments and see how many of you are trading ideas and inspiring one another! Thank you - thank you!

We have chosen a winner:

The winner chosen at random is: Annie Lee who wrote:

The obviously not-edible parts (molded, hard stem of certain veggies, super wilted or dried) get composted. Everything else that looks a bit sad is stir-fried, baked, or turned into soup. The super fresh veggies are usually eaten raw in salads.